RECIPES FROM THE CHILD HUNGER AND EDUCATION PROGRAM
The Child Hunger Education Program has a unique approach to tackling child hunger. It believes inadequate nutrition adversely affects a child's development, learning ability, health and participation in the community and that community development is the way to help solve it. As a result the Saskatoon organization has many programs concerned with food including children's nutrition programs, community gardening, good food boxes and collective kitchens.
When the organization was asked to provide food for a reception following a nutrition lecture there was little wonder that locally grown nutritious food was emphasized. For more information on CHEP go to http://www.chep.org/
CANAPES
Cut whole wheat flax bread into triangles and toast lightly in the oven. Spread with cream cheese. Top with a slice of local cucumber and half a small grape or cherry tomato. Then drizzle with a bit of green or red pepper jelly.
VEGETABLES
Wash and prepare vegetables using local produce whenever possible for the freshest flavor. Cut into pieces attractive for an attractive presentation and serve with Tzatziki and Lentil Hummus.
TZATZIKI
| 1 | English cucumber | 1 |
| 3 | cloves garlic | 3 |
| 2 cups | plain yogurt | 500 mL |
| 1 cup | sour cream | 250 mL |
| 1 tbsp | chopped parsley | 15 mL |
| salt and pepper |
Grate cucumber and place in colander. Let drain for at least 1 hour. Squeeze out excess liquid, Combine all other ingredients and then add cucumber. Stir well and chill.
LENTIL HUMMUS
The trick to making good hummus is to let the flavours mellow for a few hours then taste and adjust garlic, lemon and other spices until it is to your liking.
| 1 1/2 cups | cooked lentils, drained | 375 mL |
| 1/4 cup | Tahini (sesame seed paste) or 2 tbsp peanut butter + 2 tsp sesame oil | 50 mL |
| 2 or 3 | cloves of garlic | 2 or 3 |
| 1/2 - 1 tsp | sea salt or salt | 2 - 5 mL |
| juice of one lemon | ||
| 1 tsp | cumin | 5 mL |
| 1/4 tsp | turmeric | 1 mL |
| 1 - 2 tbsp | cold water ( or lentil cooking liquid) | 15 - 25 mL |
| 1 - 2 tbsp | olive oil | 15 - 25 mL |
| freshly chopped parsley or cilantro |
Combine lentils, tahini or peanut butter, garlic, salt and lemon juice in a food processor. Process on high for 3 minutes, adding water as needed to produce a thick scoopable mix. Stir in Cumin, turmeric or a few dried pepper flakes. Spoon into a small bowl and garnish with olive oil, parsley and paprika. Serve with pita warmed for a minute in a 250 oven
VICTOR'S FRIJOLES
| 1 can(28 oz) | black beans | 540 mL |
| 1 | onion, diced | 1 |
| 5 - 7 | mushrooms, diced | 5 - 7 |
| 1 | red pepper, diced | 1 |
| 1 | jalapeno pepper, minced | 1 |
| 1 | clove garlic, minced | 1 |
| oil | ||
| salt and pepper | ||
| Mozzarella or Monterrey Jack cheese, shredded |
Saute´ vegetables in oil with garlic in a frying pan. Puree the beans in a blender. Add beans to vegetables and heat through. Add salt and pepper to taste. Spoon into a baking dish and top with cheese. Bake until the cheese melts. Serve with tortilla chips, tostados or wrapped in warm tortillas.
OBSTKUCHEN (PLATZ)
| 2 cups | flour | 500 mL |
| 3 tsp | baking powder | 15 mL |
| 1/4 cup | sugar | 50 mL |
| 2 tbsp | shortening or butter | 25 mL |
| 1 cup | cream | 250 mL |
| 1 | egg | 1 |
| 2 cups | berries such as saskatoons, blueberries | 500 mL |
Sift four, baking powder and sugar together. Add shortening and mix with fingers until fine crumbs form. Add cream and 1 egg.Mix well and pat out on large greased pan pushing up the sides of the pan. Sprinkle or spread 2 or 3 cups (500 -750 mL) berries such as saskatoons or blueberries on top. Top with Ruebel.
RUEBEL
| 3/4 cup | sugar | 175 mL |
| 3/4 cup | flour | 175 mL |
| 1/2 tsp | baking powder | 2 mL |
| 2 tbsp | butter | 25 mL |
| cream |
Mix the first three ingredients well. Rub in butter and cream to make coarse crumbs. Sprinkle thickly over fruit. Bake at 375° F (190° C) for 25- 30 minutes.
